April Andiamo Cooking School Winner
6 fl. oz. Olive oil
2 fl. oz. Lemon, grapefruit, lime, or Tangerine juice
2 cloves garlic, minced
1 tsp. Salt
1 tsp. Fresh ground pepper
1 Tbls. Cilantro chopped
- Mix all ingredients together and pour over fish and refrigerate for 30 minutes or up to 2 hours.
Basil-White Truffle Vinaigrette
2 each Fresh garlic cloves, minced
2 each Fresh shallots, minced
2 teas Dry powdered mustard
3 each Egg yolks
1 cup Golden balsamic vinegar
3 cups Neutral salad oil
3 Tbls. Pesto
¼ cup Fresh chopped parsley, chives, thyme, and dill
To taste Salt and pepper
To taste Honey or granulated sugar
To taste White truffle oil
- Combine all ingredients, except oil, and mix until sugar is dissolved.
- Slowly drizzle in oil while whisking constantly.
- This will form a permanent emulsion.
Sauce Beurre Blanc
1 cups Acid, Half White Wine and Cider Vinegar
1 cups Heavy Crème
¼ cup Chopped Shallots
1 standard Sachet, to Include Tarragon
1 pounds Whole Butter
As needed Salt, White Pepper
4 ounces Red Grapefruit Juice, Fresh Squeezed
- Combine first four items in large heavy bottom saucepan and reduce until thickened, about 1 cup.
- Whisk in whole butter about four tablespoons at a time not adding more until previous butter is melted and emulsified.
- Continue until all butter is melted and ensuring sauce does not boil.
- Strain through chinois and season accordingly.
- Hold above 160° F for service, sauce can break if held at too high of temperature.
6 each Whole Eggs
20 oz. Milk
2 oz. Melted Butter
8 oz. AP Flour
1 teas. Salt
- Whisk the eggs, milk and butter together.
- Sift in the dry and beat together until smooth.
- Let rest under refrigeration for 30 minutes.
- Season and heat the crepe pan.
- Add the crepe batter, rolling it around the entire pan until set.
- Cook briefly enough to flip with little browning.
- Cook other side quickly then remove from pan.
- Do not stack hot crepes, and be sure to present the first side.
Wild Mushroom and Chicken Crepes
2 sprigs Fresh thyme chopped
2 oz. Shallots minced
1 lbs. Chicken breast or thigh, boneless, diced in ¾” pieces
4 oz. Leeks diced
4 oz. Green onions
1 lbs. Assorted mushrooms (buttons, portabella, oyster, shiitake)
1 cup White Wine
2 quarts Baby spinach
as needed Melted Butter
1 cup Couscous, steeped in vegetable stock below
1 cup Vegetable stock, heated
½ cup Boursin or Parmesan cheese to bind
to taste Salt, pepper, Old Bay, cayenne pepper
if needed Breadcrumbs to bind
Crepes – premade and cooled
1. Sweat shallots, onions, leeks in small amount of butter with thyme.
2. Add the chicken and cook through, about 4-5 minutes.
3. Add mushrooms and cook 3 minutes. Then add wine, cook until almost dry. Remove to mixing bowl.
4. Add spinach leaves in same pan, cook out all water. Remove to bowl.
5. In separate pot prepare couscous using the pilaf method. Remove to bowl.
6. While all items are still warm, stir in desired cheeses and breadcrumbs to bind.
7. Season entire mixture.
8. Divide evenly among the crepes, plan on two crepes per person, and roll into tight cylinders.
9. Bake in 400 F oven until golden brown and heated through.
10. Serve with Veloute sauce.
2 quarts White chicken stock
2 cup Assorted mushrooms, cleaned and sliced or quartered
4-5 oz. Pale roux
To taste Salt, white pepper
1 tsp. Lemon juice
¼ cup Heavy crème
1. Heat stock to the high simmer. Whisk in the roux, small amounts at a time, until the sauce has a nape consistency.
2. The sauce must then cook at a very low setting for 20-30 minutes to allow the roux to cook out.
3. Strain the sauce through a chinois and return to the heat.
4. Add the mushrooms and allow them to poach in the sauce.
5. Season accordingly with crème, lemon juice, salt and pepper.
Fregola Sarda with Cilantro and Feta
4 each Garlic, cloves
1 each Jalapeno’ pepper, seeded
1 cups Fresh Cilantro
1 cup Cream
1 ½ Tbls. Lemon juice
8 oz. Fregola Sarda (or Israeli Couscous)
8 oz. Butternut squash, peeled, diced
4 oz. Feta cheese
1/3 cup Kalamata olives, pitted, sliced
½ cup Diced tomatoes
As needed Salt and Pepper to taste
- With a food processor running, drop the garlic, and jalapeno and chop fine. Add the cilantro and chop fine. Add cream and mix using the on and off button. Scrapping sides of processor, until blended and thick. Add lemon juice. Season with salt and pepper.
- Meanwhile cook the couscous in a large pot of boiling salted water, adding squash to pasta after five minutes, cook until the pasta and the squash are tender but still firm to the bite.
- Drain. Place the cream mixture, feta cheese, tomatoes and olives in a bowl.
- Pour the hot pasta and squash in a colander then on top of the crème mixture.
- Cover with saran and let the heat of the pasta warm all of the ingredients.
Seasonal Fruit Cobblers
Yield: 1 each 9x13 pan
2.5 # Rhubarb, washed, peeled, diced
1 # Sugar
½ cup Whole Eggs
1 pinch Salt
4 oz. High-Gluten Flour
1 # Brown Sugar
1 ½ # Butter
1 # Pastry Flour
1 # High-Gluten Flour
- Crème the eggs with the sugar, salt and flour.
- Combine then with the cleaned fruit, folding gently.
- Place in pan evenly.
- For the topping, dry blend the sugar and the flours.
- Cut in the fat by hand until it becomes mealy.
- Top with large crumbles of the streusel and bake at 350 F until the filling bubble and the topping is golden brown.